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Decadent Layered Caramel Crunch Cake with Toffee Bits

A tall slice of caramel crunch cake featuring multiple layers of sponge cake, thick caramel filling, and topped with pecans.
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Make this decadent Caramel Crunch Cake featuring moist vanilla layers, rich homemade caramel sauce, and a satisfying crunchy toffee topping. This recipe delivers seriously good food that is genuinely doable for your next celebration.

Ingredients

Scale
  • For the Buttery Vanilla Cake: 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Homemade Caramel Sauce: 1 cup unsalted butter
  • 2 cups packed brown sugar
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • For the Crunch Topping: 1 cup toffee bits (or crushed butterscotch candies)
  • 1/2 cup chopped pecans (optional)
  • For Assembly: Caramel sauce, cake layers

Instructions

  1. Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the homemade caramel sauce: In a medium saucepan, melt the 1 cup of butter over medium heat.
  8. Stir in the brown sugar until dissolved. Bring the mixture to a boil, stirring constantly, and let it boil for exactly one minute.
  9. Remove from heat and carefully whisk in the heavy cream. Stir in the vanilla extract and pinch of salt. The sauce will thicken as it cools. Set aside about 1 cup for assembly and save the rest for drizzling.
  10. Prepare the crunch topping: If using, lightly toast the pecans in a dry skillet until fragrant. Combine the toffee bits and toasted pecans in a small bowl.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about 1/3 of the reserved caramel sauce over the layer. Sprinkle half of the toffee crunch mixture evenly over the caramel.
  12. Top with the second cake layer. Pour the remaining caramel sauce over the top, allowing it to drip down the sides. Sprinkle the remaining toffee crunch mixture over the top.
  13. Drizzle extra caramel sauce over the finished cake before serving.

Notes

  • For extra moisture, you can brush the cooled cake layers lightly with a simple syrup before adding the caramel filling.
  • If you want a salted caramel treat, add 1/2 teaspoon of flaky sea salt to the finished caramel sauce.
  • This cake is excellent served slightly warm to make the caramel extra gooey.

Nutrition

Find it online: https://completelyyummy.com/caramel-crunch-cake-recipe/